52 Healthy Slow Cooker Recipes for Effortless Meal Prepping

There’s something so comforting about walking into a house filled with the smell of dinner cooking itself. With just a little prep, your slow cooker can turn simple ingredients into delicious, healthy meals with hardly any effort. Plus, these recipes make great leftovers, so your week is set! I’m sharing ten of my favorite slow cooker recipes that are perfect for meal prepping and will keep you feeling nourished all week long.

1. Hawaiian Teriyaki Chicken 

Get ready to transport your taste buds to a tropical paradise with this vibrant and flavorful teriyaki chicken. I love this recipe because it’s a fun twist on the classic teriyaki, adding a touch of pineapple for a sweet and tangy element that’s perfect for meal prepping.

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red onion
• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon minced garlic
• 1/2 teaspoon ground ginger

Instructions

1. Trim any excess fat from the chicken and place it in the slow cooker.
2. In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, garlic, and ginger until smooth.
3. Pour the sauce over the chicken, then add the pineapple chunks, green pepper, and red onion.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
5. Shred the chicken with two forks and serve over rice or quinoa.

Meal Prep Tips

• Portion and Store: Divide the cooked chicken and vegetables into individual meal-sized containers for easy grab-and-go lunches or dinners throughout the week.
• Freeze for Later: This recipe freezes beautifully! Portion it out and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
• Versatile Leftovers: Use leftover chicken and pineapple in salads, wraps, tacos, or even on top of pizza for a fun fusion dish.

2. Slow Cooker Lentil Soup 

Lentil soup is a classic comfort food that’s perfect for meal prepping. This recipe is packed with protein, fiber, and flavor, making it a satisfying and nutritious option for busy weeknights.

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Combine Ingredients: Add all ingredients to the slow cooker.
2. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
3. Serve: Ladle into bowls and enjoy!

Meal Prep Tips

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Freeze individual portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

3. Salsa Verde Chicken 

Spice up your meal prep with this zesty salsa verde chicken! It’s bursting with Mexican-inspired flavors and couldn’t be easier to throw together. This recipe is versatile and works well for tacos, burritos, burrito bowls, or simply served over rice with a side of beans.

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 jar (16 ounces) salsa verde
• 1 can (4 ounces) diced green chiles
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Season the Chicken: Season the chicken with salt, pepper, cumin, and chili powder. Place it in the slow cooker.
2. Mix the Salsa: In a bowl, combine the salsa verde, green chiles, onion, cilantro, and garlic.
3. Pour Over Chicken: Pour the salsa mixture over the chicken.
4. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
5. Shred and Serve: Shred the chicken with two forks and serve in your favorite Mexican-inspired dishes.

Meal Prep Tips

For a convenient grab-and-go meal, layer cooked rice, beans, corn, shredded chicken, and salsa verde in mason jars. Seal and refrigerate for up to 5 days. Store the shredded chicken and salsa verde separately in airtight containers in the refrigerator for up to 4 days. Freeze the shredded chicken in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before using.

4. Slow Cooker Beef and Broccoli 

Who doesn’t love a good beef and broccoli stir-fry? This slow cooker version is a lighter and healthier take on the classic takeout dish, making it perfect for meal prepping.

Ingredients

• 1 pound beef sirloin, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 head broccoli, cut into florets
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup beef broth
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Pinch of red pepper flakes (optional)

Instructions

1. Marinate the Beef: In a bowl, toss the beef with soy sauce and cornstarch.
2. Layer in Slow Cooker: Place the broccoli florets in the bottom of the slow cooker, followed by the onion and garlic. Top with the marinated beef.
3. Make the Sauce: In a small bowl, whisk together the beef broth, oyster sauce, honey, sesame oil, and red pepper flakes (if using). Pour over the beef.
4. Slow Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the beef is tender and the broccoli is cooked through.
5. Serve: Serve over rice or noodles.

Meal Prep Tips

This recipe doubles easily, so you can make extra for later in the week or freeze for future meals. Store leftover beef and broccoli in an airtight container in the refrigerator for up to 4 days. Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating it.

5. Slow Cooker Honey Garlic Pork Tenderloin  

Pork tenderloin is a lean and flavorful protein that cooks beautifully in the slow cooker. This honey garlic recipe is a crowd-pleaser, offering a perfect balance of sweet and savory flavors. It’s a great option for meal prepping as it’s easy to slice and use in various dishes throughout the week.

Ingredients

• 1 (1-1.5 pounds) pork tenderloin
• 1/4 cup honey
• 1/4 cup low-sodium soy sauce
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper

Instructions

1. Trim the pork tenderloin of any excess fat and place it in the slow cooker.
2. In a small bowl, whisk together the honey, soy sauce, Dijon mustard, garlic, thyme, and black pepper.
3. Pour the sauce over the pork tenderloin.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the pork reaches an internal temperature of 145°F.
5. Remove the pork from the slow cooker and let it rest for 10 minutes before slicing.

Meal Prep Tips

Store sliced pork tenderloin in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat slices of pork tenderloin in a skillet over medium heat or in the microwave until warmed through.

6. Slow Cooker Mini Turkey Meatball Vegetable Soup

This hearty soup delivers savory, comforting flavors with tender turkey meatballs and a medley of vegetables. It provides lean protein and a wealth of vitamins and fiber that will keep everyone feeling fuller longer.

Ingredients

• 3-4 mini turkey meatballs
• 1/2 cup mixed vegetables (carrots, peas, green beans)
• 1 cup low-sodium chicken or vegetable broth
• 1/4 cup diced tomatoes
• 1/4 teaspoon dried Italian herbs
• Salt and pepper to taste

Instructions

1. Toss the meatballs, veggies, broth, and tomatoes into the slow cooker.
2. Sprinkle in the herbs, salt, and pepper, and give it a gentle stir.
3. Set it to low for 4-6 hours or high for 2-3 hours.
4. Wait until the meatballs are cooked through and the vegetables are tender.

Meal Prep Tips

Cook a large batch and portion it into individual containers. Store the soup in the refrigerator for up to four days or freeze for later. Add fresh herbs or a squeeze of lemon before serving for extra flavor.

7. Slow Cooker Fish Chowder

Creamy and satisfying, this chowder combines tender fish with potatoes and vegetables in a rich broth. Packed with omega-3 fatty acids and nutrients, this soup is a great meal prep option as you can prepare a large quantity and portion it out for easy, warm lunches or dinners throughout the week.

Ingredients

• 4 ounces of white fish (cod, haddock)
• 1/2 cup diced potatoes
• 1/4 cup chopped celery
• 1/4 cup diced onion
• 1/2 cup low-sodium fish broth or vegetable broth
• 1/4 cup milk or cream
• 1 tablespoon cornstarch
• Salt and pepper to taste

Instructions

1. Place the potatoes, celery, and onion in the slow cooker.
2. Lay the fish on top, pour in the broth, and season with salt and pepper.
3. Cook everything on low for 3-4 hours.
4. Mix the cornstarch and milk, add it to the slow cooker, and cook for another 30 minutes on high.

Meal Prep Tips

Store the cooked chowder in airtight containers in the refrigerator. Reheat it gently on the stovetop or in the microwave. Avoid overcooking the fish to maintain its tenderness.

8. Slow Cooker Veggie Korma

This aromatic korma boasts a creamy, mildly spiced coconut-based sauce with a variety of vegetables. It’s a vegetarian meal that provides a wealth of antioxidants and vitamins.

Ingredients

• 1/2 cup mixed vegetables (carrots, cauliflower, peas)
• 1/4 cup coconut milk
• 1/4 cup vegetable broth
• 1 tablespoon korma curry paste
• 1/4 cup diced onion
• 1/4 cup cashews

Instructions

1. Begin by adding the vegetables and onion to the slow cooker.
2. Next, stir in the coconut milk, vegetable broth, and korma curry paste.
3. Cook it on low for 4-6 hours.
4. Add the cashews 30 minutes before serving.

Meal Prep Tips

Store the cooked korma in airtight containers in the refrigerator. Serve it with quinoa or brown rice for a complete meal. Add additional vegetables to the recipe.

9. Mississippi Pot Roast

This high-protein pot roast delivers incredibly tender, savory beef with a rich, buttery, and slightly tangy gravy. Those who enjoy hearty, comforting, and flavorful beef meals will enjoy this.

Ingredients

• 4 ounces of beef chuck roast
• 1 tablespoon butter
• 1/2 packet ranch seasoning mix
• 1/2 packet au jus gravy mix
• 2 pepperoncini peppers

Instructions

1. Place the beef chuck roast in the slow cooker.
2. Add the butter, ranch seasoning, au jus gravy mix, and pepperoncini peppers on top.
3. Finally, cook it on low for 8-10 hours, until the beef is fall-apart tender.

Meal Prep Tips

Shred the leftover beef and store it in containers with some of the gravy. Use the leftover beef for sandwiches, tacos, or salads. Freeze any extra portions.

10. Slow Cooker Shrimp Scampi

This dish offers a light, lemony, and garlicky shrimp scampi with tender shrimp and a flavorful sauce. It’s a protein-packed meal for those who want a light seafood meal.

Ingredients

• 4 ounces of shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1/4 cup white wine or broth
• Chopped parsley 
• Salt and pepper to taste

Instructions

1. Melt the butter in the slow cooker, and add the garlic, cooking for 1 minute.
2. Add the shrimp, lemon juice, wine or broth, salt, and pepper.
3. Lastly, cook it on low for 1-2 hours, until the shrimp are cooked through, then add parsley.

Meal Prep Tips

Cook the shrimp and sauce, then store them separately from the pasta or rice. Reheat the shrimp and sauce gently, and then toss with freshly cooked pasta or rice. Add extra lemon juice before serving.

11. Lemon Garlic Chicken & Veggies

Skinless chicken breasts simmer with garlic, thyme, and fresh lemon slices until fork-tender. The citrus cuts through any richness, while the slow heat keeps the meat moist. Add green beans and carrots during the last hour so they stay crisp-tender. Serve over quinoa for a balanced plate that rewarms beautifully.

12. Turkey White Bean Chili

Lean ground turkey and cannellini beans create a protein-packed base without excess fat. Cumin, oregano, and mild green chiles give depth while keeping the spice level family-friendly. Greek yogurt stirred in at the end replaces heavier sour cream. Portion leftovers into jars for grab-and-go lunches.

13. Moroccan Chickpea Stew

Loaded with chickpeas, diced tomatoes, and sweet dried apricots, this stew balances savory and subtle fruit notes. Ras el hanout lends gentle warmth rather than heat. The mixture thickens as it cooks, so a splash of vegetable broth at serving time loosens it up. Pair with whole-wheat couscous or crusty bread.

14. Beef & Broccoli

Sliced flank steak bathes in a light soy, ginger, and garlic marinade that tenderizes the meat over several hours. Broccoli florets go in for the final 30 minutes, retaining color and crunch. Arrowroot powder thickens the sauce without added fat. Spoon everything over brown rice for a take-out style favorite made healthier.

15. Coconut Curry Lentils

Red lentils break down into a velvety texture after slow simmering in coconut milk and tomatoes. Curry powder, turmeric, and a hint of lime keep flavors bright. Because red lentils cook quickly, four hours on low is plenty. Serve with steamed spinach or a scoop of cauliflower rice to round out the meal.

16. Salsa Verde Chicken

Just two main ingredients—boneless chicken thighs and jarred tomatillo salsa—create a tangy, versatile filling. Slow cooking makes the meat pull apart effortlessly. Fold it into tacos, layer over salads, or pile onto baked sweet potatoes. A sprinkle of queso fresco adds creaminess without going heavy.

17. Minestrone Soup

This vegetable-packed classic turns into a complete meal with the addition of beans and whole-grain pasta. A Parmesan rind in the pot lends savory backbone while keeping salt moderate. Add spinach right before serving so it stays bright. Freeze in portions for quick weeknight defrosting.

18. Pulled BBQ Jackfruit

Young green jackfruit mimics the texture of pulled pork once slow cooked with onions and a smoky sauce. It absorbs flavor beautifully while staying low in calories. Toasted whole-wheat buns and crunchy slaw complete the sandwich. Meat-eaters often can’t tell the difference—a fun plant-based switch.

19. Sweet Potato Black Bean Chili

Sweet potatoes lend natural sweetness that plays off earthy black beans and fire-roasted tomatoes. Chipotle powder adds gentle smokiness without excessive heat. The chili thickens nicely as the potatoes soften. Garnish with a squeeze of lime and a few pumpkin seeds for crunch.

20. Chicken Tortilla Soup

Shredded chicken swims in a cumin-spiced broth loaded with vegetables and corn. Baked tortilla strips give satisfying crunch while keeping fat low. Adjust spice by adding jalapeño toward the end. It’s hearty enough to stand alone yet light enough for lunch.

21. Mediterranean Stuffed Peppers

Red and yellow peppers cradle a quinoa mixture studded with olives, spinach, and feta. Slow cooking keeps the peppers tender without collapsing. A little tomato sauce in the bottom steams everything gently. These reheat well, making them ideal lunchboxes.

22. Balsamic Herb Pork Tenderloin

Lean pork tenderloin stays juicy thanks to a quick sear before entering the cooker with balsamic vinegar, garlic, and rosemary. Natural juices mingle with vinegar to form a light glaze. Slice across the grain for melt-in-your-mouth medallions. Pair with roasted Brussels sprouts for a complete plate.

23. Butternut Squash Dal

Yellow split peas and cubed squash simmer together, creating a creamy texture without dairy. Toasted cumin and mustard seeds add authentic depth. A swirl of coconut milk right before serving mellows the spices. Serve with warm whole-wheat naan.

24. Teriyaki Salmon

Center-cut salmon fillets cook gently on a bed of foil to avoid overcooking. A homemade teriyaki sauce—low in sugar—reduces into a glossy coating. The fish emerges flaky yet moist. Spoon extra sauce over steamed broccoli for cohesion.

25. Greek Lemon Chicken Soup

Inspired by avgolemono, this lighter version swaps in brown rice for extra fiber. Eggs whisked with lemon juice give body without cream. Stir the mixture in slowly so it won’t curdle. Each spoonful tastes bright and comforting.

26. Honey Garlic Meatballs

Ground turkey meatballs simmer in a sweet-savory sauce featuring soy, honey, and fresh garlic. Oats replace breadcrumbs for extra whole grains. The slow cooker keeps them tender, ideal for meal-prep lunches. Serve over zucchini noodles or rice.

27. Vegetable Lasagna

Using uncooked whole-wheat noodles saves time and soaks up flavorful tomato sauce during cooking. Layers of spinach, zucchini, and part-skim ricotta keep things light yet satisfying. A final sprinkle of mozzarella melts into a bubbly top layer. Cut into portions once cooled for tidy storage.

28. Thai Peanut Chicken

Chicken thighs braise in a mixture of natural peanut butter, coconut milk, and red curry paste, creating a balanced sweet-savory finish. Shred the meat and return it to the sauce for maximum coverage. Garnish with fresh lime juice and cilantro. Serve over jasmine rice or lettuce cups.

29. Mushroom Barley Risotto

Pearl barley brings nutty flavor and extra fiber compared to traditional rice. Slow cooking with vegetable broth and porcini mushrooms yields deep umami without constant stirring. A touch of Parmesan at the end adds creaminess. It’s a hearty vegetarian main or simple side.

30. Jambalaya with Brown Rice

A lighter take on the Louisiana favorite uses lean turkey sausage and brown rice for added nutrients. Tomatoes, celery, and peppers create a classic flavor base. Shrimp cook quickly and go in during the last 30 minutes. Adjust Cajun seasoning to match your spice preferences.

31. Spaghetti Squash Bolognese

Halved spaghetti squash steams in the slow cooker while a lean turkey Bolognese bubbles beneath. Once tender, the strands scoop out effortlessly and soak up the sauce. Each bite delivers pasta vibes with fewer carbs. Sprinkle with grated Pecorino Romano for a salty kick.

32. Curry Cauliflower & Potatoes

This plant-based riff on aloo gobi uses light coconut milk and plenty of turmeric for color. Cauliflower holds its shape while potatoes turn creamy. Green peas tossed in near the end add freshness. Scoop alongside whole-grain chapati or serve over rice.

33. Apple Cinnamon Steel-Cut Oats

Overnight oats get an upgrade by cooking low and slow, yielding a porridge with perfect chew. Apples cook down into sweet pockets, reducing the need for added sugar. A touch of almond milk stirred in before serving makes it extra creamy. Portion into jars for ready-made breakfasts all week.

34. Italian Beef Ragu

Chuck roast breaks down over eight hours into tender shreds, infusing tomato sauce with robust flavor. Carrots and celery melt into the mix, sneaking in vegetables. Serve over whole-grain pasta or polenta for comfort that still feels light. Leftovers freeze beautifully.

35. Lentil Shepherd’s Pie Filling

Brown lentils simmer with carrots, peas, and thyme, creating a savory base that rivals traditional meat versions. Use it immediately under mashed cauliflower or freeze in a casserole dish for later baking. Tomato paste adds richness without excess calories. Kids rarely miss the beef.

36. Buffalo Chicken Lettuce Wraps

Lean chicken breasts cook in hot sauce and a splash of chicken broth, soaking up plenty of flavor. Shred and pile into lettuce leaves for a low-carb spin on game-day favorites. A drizzle of yogurt-based ranch cools the heat. This one disappears quickly at gatherings.

37. Korean Pulled Pork

Pork shoulder slow cooks in a marinade of gochujang, ginger, and soy, giving sweet-spicy depth. Once shredded, it’s ideal for rice bowls or whole-grain buns. Quick kimchi or pickled cucumbers cut the richness. Freeze extra portions for a flavor-packed backup meal.

38. Pumpkin Turkey Chili

Pumpkin purée blends seamlessly into chili, adding silkiness and vitamin A. Lean ground turkey and black beans increase protein while keeping fat low. Chipotle peppers lend mild heat. This fall favorite tastes even better the next day.

39. Tuscan White Bean Soup

Navy beans slow simmer with garlic, rosemary, and tomatoes, producing a broth that feels almost creamy without cream. Kale stirred in at the end adds vibrant color and nutrients. A splash of lemon juice brightens flavors just before serving. Crusty whole-grain bread makes the ideal dunker.

40. Orange Ginger Chicken

Fresh orange juice and zest meet grated ginger for a naturally sweet glaze. Chicken thighs absorb the flavors and stay tender. Thicken the sauce with a little cornstarch right before serving. Scoop over brown rice or quinoa for a citrusy lift.

41. Quinoa Enchilada Casserole

Fluffy quinoa soaks up red enchilada sauce, creating a casserole that cuts neatly into squares. Black beans and corn add substance, while a modest layer of shredded cheese melts on top. Serve with avocado slices for healthy fats. It packs nicely for reheated lunches.

42. French Onion Soup

Slow-cooked onions turn deep brown and sweet without constant stove-top attention. A splash of dry wine and low-sodium broth build layers of flavor. Finish each bowl with a whole-grain baguette slice and a modest amount of Gruyère melted under the broiler. Classic comfort, lighter approach.

43. Herbaceous Chicken Bone Broth

Leftover chicken bones simmer for 12 hours with vegetables, herbs, and a shot of apple cider vinegar, extracting collagen and minerals. Strain, then cool so fat rises for easy removal. Use as a sipping broth or base for future soups. It’s a freezer essential during cold season.

44. Southwest Stuffed Sweet Potatoes

Whole sweet potatoes cook until silky inside their skins. Split and fill with a zesty black bean, corn, and tomato mixture kept warm in the cooker. Sprinkle with a little shredded cheddar if you like. Dinner is ready in its own edible bowl.

45. Smoky Split Pea Soup

Smoked paprika and a dash of liquid smoke give vegetarian split pea soup the flavor usually provided by ham. Carrots and celery lend gentle sweetness. Peas break down into a velvety texture after six hours on low. It reheats flawlessly for quick lunches.

46. Cuban Black Beans

Dried black beans cook from scratch with onion, cumin, and oregano—no soaking needed thanks to all-day cooking. A splash of vinegar at the end brightens the earthy beans. Serve over brown rice with sautéed plantains for a balanced plate. Leftovers freeze well for burrito night.

47. Maple Dijon Drumsticks

Skin-on drumsticks get a sweet-tangy glaze from pure maple syrup and grainy mustard. Broil for a brief minute after slow cooking to crisp the skin without much added fat. The meat stays juicy and pulls easily from the bone. Kids love these with roasted sweet potato wedges.

48. Ratatouille

Layered slices of summer vegetables melt into a Mediterranean stew bursting with color. A drizzle of olive oil and Provençal herbs flavor the pot without heaviness. The slow cooker keeps veggies intact yet tender. Enjoy over polenta or chilled the next day with crusty bread.

49. Cajun Chicken & Okra

Boneless chicken breasts simmer with tomatoes, Cajun spices, and plenty of okra for natural thickening. The dish has just enough heat to wake up taste buds. Brown rice rounds out the meal with whole-grain goodness. It’s a lighter cousin of gumbo.

50. Spiced Pear Breakfast Porridge

Steel-cut oats and quinoa cook overnight with almond milk, cinnamon, and diced pears, creating a comforting morning bowl. The fruit breaks down, sweetening the porridge naturally. Chopped walnuts add crunch just before serving. Wake up to a kitchen that smells like a bakery.

51. BBQ Lentil Sloppy Joes

Brown lentils soak up a smoky sauce that echoes classic Sloppy Joes minus the meat. A splash of apple cider vinegar balances the sweetness. Spoon onto whole-grain buns or baked potatoes. It’s budget-friendly and surprisingly filling.

52. Garlic Parmesan Cauliflower Mash

Cauliflower florets steam in a small amount of broth until tender, then blend with roasted garlic for deep flavor. A sprinkle of Parmesan adds richness without heavy cream. The mash stands in perfectly for potatoes alongside lean proteins. Leftovers reheat quickly in the microwave for a speedy side.

Final Thoughts

Tired of weeknight cooking stress? Embrace the ease of slow cooking with these healthy and flavorful recipes. From the tropical twist of Hawaiian Teriyaki Chicken to the hearty comfort of Lentil Soup, each dish is designed for easy meal prepping. Learn how to transform simple ingredients into delicious meals with minimal effort, and get inspired to create your own slow cooker delicacies.